Spicy Sweet Potato and Lentil Soup
Ingredients (serves 4-6):
2 medium sweet potatoes (approx. 500g), peeled and diced
150g red lentils (or red lentils)
1 onion, sliced
2 garlic cloves, minced
1 tbsp tomato paste
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp smoked paprika
1 pinch chili powder or chili flakes (adjust to taste)
1 L vegetable broth
2 tbsp olive oil
Salt and pepper to taste
(Optional) 1 tbsp. 1 tbsp lemon juice
(Optional) Coconut milk (100 to 200 ml for a creamy touch)
Preparation:
Sauté the herbs:
In a large saucepan, heat the olive oil.
Add the onion and sauté for 3-4 minutes until translucent.
Add the garlic, spices (cumin, coriander, turmeric, paprika, chili), and tomato paste. Sauté for another 1 to 2 minutes to fully release the flavors.
Add the vegetables and lentils:
Stir in the diced sweet potatoes, lentils, and broth.
Bring to a boil, then reduce heat and simmer for about 25 to 30 minutes, until the lentils are tender.
Blend the soup:
Blend with an immersion blender for a smooth texture (or leave a little texture if you prefer).
Taste and adjust the seasoning. You can add a squeeze of lemon and a little coconut milk for extra creaminess and a little exotic touch.
Serve hot:
With a little fresh cilantro, a spoonful of natural yogurt or a drizzle of plant-based cream on top, and why not some toasted seeds or crispy naan bread?
Tips:
You can add carrots or celery to vary the base a little.
The soup keeps very well for 3-4 days in the refrigerator and is even better reheated the next day!